When Jackson left for graduate school at FSU last fall I promised myself I would pass along some easy recipes for him to try. This one for Chicken Scampi was inspired by a #CookClub recipe in the Tampa Bay Times, Shrimp Scampi With Linguine. My version substitutes chicken for shrimp due to an allergy to shellfish and the serving size is for 1-2, one college guy or two empty nesters.
2 tenderloins of chicken, frozen
1/4 pound uncooked, dried linguine
2 tablespoon butter, divided
2 tablespoon olive oil, divided
1 clove garlic, minced
1/2 shallot, sliced
pinch red pepper flakes
1 lemon, juiced and zested
1. Take two tenderloins from the bag of frozen ones and place them on a plate to thaw in the refrigerator overnight. If you forget to thaw the chicken the night before you can thaw it under cold running water for several minutes. When thawed, cut the chicken into bite size pieces.
2. Cook linguine according to package directions, drain when done but reserve 1/2 cup of pasta water.
3. In a large skillet, melt the 1 tablespoon butter then add 1 tablespoon olive oil and saute shallots, garlic and red pepper flakes about 2-3 minutes.
4. Season the chicken with with salt and pepper and add to skillet.
5. Cook the chicken 4-6 minutes per side, turning once. The cooking time depends on the thickness of each strip; cook longer for thicker pieces. REMEMBER: Raw chicken can make you sick so be sure and cook through, but overcooking will dry it out.
6. When chicken is throughly cooked add lemon juice, remaining butter and olive oil to skillet.
7. When butter has melted return chicken to pan and stir in zest along with pasta and reserved pasta water.